Guinness Chocolate Cake
Source: Appleton Post Crescent
Ingredients
- 1 c. Guinness (dark beer)
- 1/2 c. butter, cubed
- 2 c. white sugar
- 3/4 c. baking cocoa
- 2 eggs, beaten
- 2/3 c. low fat sour cream
- 3 t. vanilla extract
- 1-1/2 t. baking soda
- 2 c. unbleached all-purpose white flour
Frosting
- 8 oz. block low fat cream cheese, softened
- 1-1/2 c. powdered sugar
- 1/2 c. heavy whipping cream (do not substitute milk)
Instructions
Grease a 9-in. spring form pan and line the bottom with parchment paper; set aside. A bundt pan will also work.
In a small saucepan, heat beer and butter until butter is melted. Remove from the heat.
In a medium size bowl, add sugar and cocoa then pour in beer butter mixture; whisk until blended.
In a small bowl, combine the eggs, sour cream and vanilla; whisk into beer mixture.
Add flour and baking soda to the beer mixture and whisk until smooth. Pour batter into prepared pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan. If using a bundt pan, let stand in the pan for 10 minutes, then invert onto a cooling rack to cool completely before frosting.
Frothy Frosting: In a large bowl, beat cream cheese until fluffy. Add powdered sugar and cream; beat until smooth (do not over beat).
Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer.
NOTE: Refrigerate leftovers.